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Sizzling Rice Soup Recipe

My family enjoys food with flair like this unique Asian soup. Whenever I serve it, it's such a hit that no one has much room for the main course. The children get a real kick out of watching the rice sizzle when it gets added to the soup.—Mary Woodke, Gardiner, New York

TOTAL TIME: Prep: 2-1/2 hours Cook: 1-1/4 hoursYIELD:10-12 servings

Ingredients

1 cup uncooked long grain rice

8 cups chicken broth

2 cups cubed cooked chicken

2 cups sliced fresh mushrooms

1/4 cup chopped green onions

1 can (8 ounces) bamboo shoots, drained

1 can (8 ounces) sliced water chestnuts, drained

4 chicken bouillon cubes

1/2 teaspoon garlic powder

1 package (10 ounces) frozen peas

1/4 cup canola oil

Directions

1.Cook rice according to package directions. Spread on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside.

2. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

3. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.
Yield: 10-12 servings (3 quarts).